Okra sometimes referred to as “lady’s finger,” comes in green and red. Both varieties taste the same. It’s frequently used in Southern American cuisine and is a staple in gumbo. Some people find it unappealing due to its slimy texture. But, with this recipe, you won’t even notice that. It actually helps thicken the sauce. Okra is rich in nutrients and has antioxidant properties. So, it’s worth trying.
Render the fat of the chopped bacon in a heavy-bottomed sauté pan until crisp. Set Aside.
Using the same pan and the fat from the bacon, sauté minced onions until translucent.
Add the pork chops sauté until lightly colored.
Add the canned diced tomatoes and bring them to a simmer for 2 minutes.
Add the beef stock and bay leaves.
Bring to a boil and reduce it to a simmer.
Simmer for 15 minutes
Add the chopped Okra and continue simmering for 5 minutes.
Season with salt and pepper.
Top with crispy bacon before serving.
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (53%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 55.2mg||17 %|
|Sodium 938.6mg||32 %|
|Potassium 982.1mg||26 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.5g|
|Protein 21.8g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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